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AssigneeBorden, Inc.
InventorsStephen R. Gillmore, Carleton G. Merritt, Dhyaneshwar B. Chawan, Edward A. Matuszak
Estimating the term…
It has been discovered that dried extruded pasta shapes prepared in certain ways display a high toleration for exposure to water at temperatures of less than boiling. This toleration is conveniently evaluated by cooking in a microwave over and then extracting with room temperature water to determine if the starch loss is less than 7.0 weight percent. This toleration is obtained by exposing the extruded pasta shapes to temperatures of about 180.degree. F. or greater, temperatures of about 165.degree. F. or greater if the pasta contains a low temperature coagulatable protein such as egg whites or simple room temperature aging if the pasta contains both a low temperature coagulatable protein and a sulfhydryl reducing agent such as 1-cysteine hydrochloride. This toleration makes the pasta amenable to a number of cooking procedures such as presoaking in cold water prior to cooling (thus dramatically reducing the cooking time), and cooking in a microwave oven. It also makes the pasta amenable to cooking in just the amount of water which it will absorb in becoming cooked, thus providing an incentive for including lipid based flavoring agents in the pasta.
A process for fast cooking pasta comprising the steps of
A shelf, stable, microwave cookable, prepackaged pasta product containing uncooked pasta and sauce capable of preparation to a consumable, servable stage by addition thereto of a liquid which comprises water and has a temperature of between about 33.degree. F. (0.6.degree. C.) and about 140.degree. F. (60.degree. C.) and cooking in a microwave oven, said pasta
A process for microwave cooking pasta comprising the steps of:
A shelf stable packaged microwavable pasta food product comprising
A shelf stable microwave cookable pasta food product comprising
A shelf stable microwave cookable pasta food product comprising
An extruded pasta shape obtained by extruding a pasta dough under conditions which will not cause a substantial degree of gelatinization of the dough, said dough comprising
An extruded pasta shape obtained by extruding a pasta dough under conditions which will not cause a substantial degree of gelatinization of the dough, said dough comprising
An extruded pasta shape comprising substantially ungelatinized wheat flour;
A process for fast cooking pasta comprising the steps of
A process for fast cooking pasta comprising the steps of
Dependencies are inferred from the claim text.